This plump green olive variety, known for its meaty flesh, is native to Tunisia. Each olive is individually cracked to ensure even curing in a natural brining process, which uses traditional methods of time and patience. Once they are cured, they are bottled in brine with a slice of lemon and a branch of wild fennel. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.

I love all kinds of olives and like to try new ones. Unfortunately, this product is so salty, it is unpalatable. I even tried soaking them overnight in spring water to leach out some of the salt, but it didn't help much. There's one little spring of fennel in the jar, and there was no lemon slice, contrary to the description. There is no discernible fennel or lemon taste. The olive texture is kind of hard. All in all, this product was a disappointment. The only good thing I can say is that, if you can get past all the salt, the olive flavor is somewhat interesting.